Pork Stew with Cornmeal Dumplings
| Yield: | 6 Servings |
| Categories: | Main Dishes, Meats, Pot roast, Breads |
| 1 1/2 | lb | Pork roast; shoulder, bnlss |
| 1 | Garlic clove; minced | |
| 1 | tb | Oil |
| 5 | md | Carrots; cut 1/2" pieces |
| 3 | md | Potatoes; peeled & cubed |
| 1 1/2 | c | Water |
| 1/4 | c | Tapioca; quick-cooking |
| 1 | tb | Worcestershire sauce |
| 2 | Bay leaves | |
| 1 | ts | Thyme; dry and crushed |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg; ground |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | Tomatoes; cut-up, (28oz) |
| CORNMEAL DUMPLINGS | ||
| 1/2 | c | Flour |
| 1/2 | c | Cheddar cheese |
| 1/3 | c | Cornmeal; yellow |
| 1 | ts | Baking powder |
| ds | Pepper | |
| 1 | Egg; beaten | |
| 2 | tb | Milk |
| 2 | tb | Oil |
| 2 | tb | Cheddar cheese; shredded |
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